Boil chicken base for about 35
minutes in a large pot on a high to medium high heat. Add veggies and cheese rind after chicken has cooked. Stir and cover for an hour on a medium low.

Combine eggs, salt and pepper and milk, beat together. Add 3 cups of flour into the egg mixture, stir and add more flour until needed. You can knead it on countertop. (Not too sticky is what you’re looking for, easy to handle) Roll out the dough to a ¼ inch on a pre-floured countertop. Cut in half horizontally and then cut into ¼ inch striped.

Boil water in a LARGE pot and put 1 chicken bouillon into pot. Place noodles into water and cook for 4-5 minutes until noodles float. (Recommend to do in batches to not crowd the pot)

Before adding cooked noodles into pot take out bay leaves and de-skin, de-bone and shred the chicken. Place chicken back into pot. Add noodles, let all flavors combine for another 20 minutes on a low heat. Add more salt, pepper and/or chicken bouillon to taste. Before serving take out cheese rind if any remains. Serve and Enjoy.